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NeuroenologyHow the Brain Creates the Taste of Wine$
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Neuroenology: How the Brain Creates the Taste of Wine

Gordon M. Shepherd

Print publication date: 2016

Print ISBN-13: 9780231177009

Published to Columbia Scholarship Online: January 2019

DOI: 10.7312/columbia/9780231177009.001.0001

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Memory and Wine Tasting

Memory and Wine Tasting

Chapter:
(p.151) Chapter Seventeen Memory and Wine Tasting
Source:
Neuroenology
Author(s):

Gordon M. Shepherd

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231177009.003.0018

How many components can we remember in a wine taste? Much research has shown that memory is good for one or two components, but falls off severely ad 3 and is virtually gone for more. The more experience one has the better one learns to associate specific sets of features as synthetic objects, much like a face in visual perception, which is reasonable if we remember that the brain constructs images of smells. Current research on memory indicates that learning occurs when cells that fire together wire together; the changes can take place because the connections are plastic. Language is key to the recall of the memories.

Keywords:   odor components, odor mixtures, intermodal interactions, cross adaptation, piriform cortex, Hebbian learning, plastic synapses, working memory, longer term memory, semantic memory

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